Step-by-Step Instructions

1. 1.Sauté Onions

   Heat cooking oil in a large pot over medium heat. Add the sliced onions and sauté until they turn golden brown, stirring occasionally.

2. 2.Cook Chicken

   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.

3. 3.Add Aromatics and Spices

   Stir in the ginger garlic paste and cook for 1 minute until fragrant. Then, add the biryani masala and mix well to coat the chicken.

4. 4.Incorporate Tomatoes and Yogurt

   Add the chopped or crushed tomatoes to the pot and cook until they soften and the oil begins to separate. Stir in the yogurt and mix thoroughly.

5. 5.Add Water and Rice

   Pour in the water and bring the mixture to a boil. Add the soaked basmati rice, gently mix it into the chicken and gravy, and bring it back to a boil.

6. 6.Cook Rice

   Reduce the heat to low, cover the pot tightly, and cook until the rice is al dente and small holes appear on the surface, indicating that most of the water has been absorbed.

7. 7.Garnish and Steam (Dum)

   Garnish the biryani with fried onions and fresh chopped coriander. Cover the pot again and steam on very low heat for 15 minutes to allow the flavors to meld and the rice to finish cooking (this process is called 'dum').

8. 8.Serve

   Gently fluff and mix the biryani before serving hot with raita or salad.